Apple Oat Muffins with Cinnamon
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Make our apple oat muffins for a quick and easy breakfast or afternoon snack idea. They’re soft, filling and loaded with bits of sweet, crisp apple and cinnamon.
And muffins are the perfect grab and go breakfast or snack. But the best part is you can make this recipe with just one bowl (easy cleanup!) in about 30 minutes.
Made with simple ingredients and just 10 minutes of prep, you’ll be munching on fresh, warm muffins in no time. If you want to add a touch of sweetness, I’ve included a simple cinnamon vanilla glaze recipe to take these tasty bites to the next level.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Mornings can be hectic, especially when everyone is rushing off to work and school. These apple cinnamon muffins are the perfect answer for busy mornings and afternoon snacks.
If you’re a morning muffin person, you’ll definitely want to make a double batch of these simple muffins. They’re sweet and have a little spiced flavor that is perfect for the fall and winter seasons (or anytime of year).
One thing I love about making muffins is that they freeze well, making them a great choice for meal prepping. Look below for my tips for freezing these tasty muffins.
More Recipes with Apples…
- Chicken Harvest Salad with Apple Cider Vinaigrette
- Instant Pot Apple Butter
- Apple Celery Walnut Salad
- Crockpot Apple Dump Cake – uses canned apple pie filling, but it’s so good I couldn’t resist!
Apple Oat Muffins Ingredients
For the Muffins:
- baking basics – all purpose flour, baking powder, salt
- apple pie spice – contains a blend of cinnamon, nutmeg and allspice
- buttermilk – helps to keep the inside of the muffins moist and tender
- large eggs – let them come to room temperature for best results
- vegetable oil
- pure maple syrup – could also swap for honey
- brown sugar – adds a caramel flavor that complements the apples, be sure to pack it down when measuring
- grated apple – I used Honeycrisp
- old fashioned rolled oats – avoid using steel cut and instant oats because the texture comes out a little different.
For the Cinnamon Vanilla Glaze (optional):
- powdered sugar – don’t forget to sift it for a smoother icing
- milk – any variety will work
- vanilla extract
- ground cinnamon
Get the complete ingredients & directions in the recipe card below.
How to Make Apple Oat Muffins with Cinnamon
Muffin Directions:
Preheat the oven to 375 degrees F and line the muffin pan with liners or spritz the wells with nonstick spray.
Whisk together the dry ingredients in a large bowl.
Pour in the wet ingredients (buttermilk, eggs, syrup, oil) and brown sugar. Mix to combine.
Fold in the grated apple, followed by the old-fashioned oats.
Scoop the batter into each muffin tin, filling ¾ of the way full, and bake for 15 to 20 minutes, until a toothpick inserted in the center of the muffin comes out clean.
Remove from the oven and allow them to rest a few minutes, then transfer to a wire rack to finish cooling.
Glaze Directions:
While the muffins are cooling, make the glaze if you’re using it. Whisk together the milk, powdered sugar, and cinnamon in a small bowl.
Once the muffins have cooled, drizzle the glaze over the top of each muffin and serve.
Tips for Making Apple Muffins with Oats
- I like to use crisp, juicy apple varieties when making baked goods because they have a firmer texture and hold up better to the heat. Look for Granny Smith, Honeycrisp, Braeburn, Fuji or Pink Lady.
- No need to peel the apple before grating unless you want to.
- Do not grate the apple until you’re ready to add it to the muffin batter – this will keep it from browning.
- Check the date on your baking powder to make sure it’s not expired. If it’s out of date the muffins will be flat.
- Avoid over mixing the batter – it results in tough muffins.
Recipe Substitutions and Variations
- The apple pie spice can be swapped for pumpkin pie spice or a Chinese 5 spice. If you don’t have either of those, use 1 ½ teaspoons of cinnamon and ¼ teaspoon of nutmeg, allspice, and ginger.
- If you don’t have buttermilk, you can make your own in a pinch – combine a cup of milk with the juice of 1 lemon. Let it sit for 5 minutes, then mix it in.
- Add chopped walnuts or pecans for more texture and a nutty flavor.
- Make mini muffins – they are perfect for packing in lunchboxes. You’ll want to reduce the baking time by about half for these smaller-sized muffins.
How to Store Leftover Muffins
Keep leftover apple oat muffins in an airtight container on the counter for up to 3 days. Place a paper towel inside to help soak up excess moisture.
Frequently Asked Questions About Making This Recipe
How do I keep muffins from getting soggy?
Remove them from the muffin pan and transfer to a wire rack about 2 minutes after removing from the oven. If you leave them in pan too long the bottoms will steam and the muffins will be soggy.
Can I freeze apple and oat muffins?
Yes, you can! I like to meal prep by making a double batch and freezing them for future use. To freeze, wrap the muffins individually in plastic wrap then place them in a ziptop bag and freeze for up to 2 months. Thaw on the counter or in the fridge overnight.
What’s the best way to reheat apple cinnamon oat muffins?
I like to reheat these in the air fryer because they come out a little crispy on the outside. You can also microwave them for 15-20 seconds or reheat them in a 300 degree F oven for about 5 minutes.
There’s nothing more satisfying than a warm apple oat muffin. Simple to make and hearty, they’re perfect for a quick breakfast, lunchbox treat or an afternoon snack. So what are you waiting for? Bake a batch today!
More Delicious Muffin Recipes To Try
- Raspberry Oatmeal Muffins
- Blackberry Lemon Muffins {with Crumb Topping}
- Pumpkin Oat Muffins
- Zucchini Bread Muffins
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One Bowl Apple Oat Muffins with Cinnamon
Equipment
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- 2 teaspoons apple pie spice
- ½ teaspoon salt
- 1 cup buttermilk
- 2 eggs, room temperature
- ¼ cup vegetable oil
- 2 tablespoons maple syrup
- ½ cup brown sugar, packed
- 1 cored apple, grated
- ½ cup old fashioned rolled oats
For the glaze (optional):
- 1 cup powdered sugar, sifted
- 2-3 teaspoons milk
- ¼ teaspoon vanilla
- ½ teaspoon ground cinnamon
Instructions
Muffin Directions
- Preheat oven to 375° F.
- Grease or place liners in your muffin tins (one 12-cup muffin tin or two 6-cup muffin tins).
- In a large mixing bowl, whisk together the flour, baking powder, apple pie spice, and salt.2 cups all-purpose flour, 1 tablespoon + 1 teaspoon baking powder, 2 teaspoons apple pie spice, ½ teaspoon salt
- Add the buttermilk, eggs, oil, maple syrup, and brown sugar. Whisk to combine.1 cup buttermilk, 2 eggs, ¼ cup vegetable oil, 2 tablespoons maple syrup, ½ cup brown sugar
- Fold in the grated apple.1 cored apple
- Fold in the oats.½ cup old fashioned rolled oats
- Fill the muffin tins about ¾ of the way full with the muffin batter, then bake for 15-20 minutes, or until the centers are set and the tops are lightly golden browned. Test for doneness by inserting a toothpick in the center of a muffin – if it comes out clean they're done.
- Remove the muffins from the oven and allow to cool for 2-3 minutes before removing from pan. Allow muffins to cool completely on a wire rack.
Optional Glaze Directions
- While the muffins are cooling, make the glaze: in a separate bowl, combine the powdered sugar, milk, and cinnamon and whisk until smooth.1 cup powdered sugar, 2-3 teaspoons milk, ¼ teaspoon vanilla, ½ teaspoon ground cinnamon
- Drizzle the glaze over the cooled muffins and serve.
Notes
- I prefer to use Granny Smith, Honeycrisp, Braeburn, Fuji or Pink Lady apples for baking, but you can use your favorite.
- You can grate the apple with the skin on or peel the apple if preferred.
- The grated apple will start to brown after sitting out. I suggest either grating it directly over the mixed batter or toss it with some lemon juice to keep it fresh if you need to grate it ahead of time.
- You can swap the apple pie spice for pumpkin pie spice or even Chinese 5 spice. If you don’t have those blends, you can use 1.5 teaspoons of cinnamon + ¼ teaspoon each of nutmeg, allspice, or ginger.
- If you don’t have buttermilk, you can make your own by combining 1 cup milk with the juice of 1 lemon. Let the mixture sit for 5 minutes, then pour into the bowl.
- Don’t overmix the batter or your muffins will be tough.
- Be sure to check the expiration date on your baking powder to make sure it’s fresh. If it’s not fresh your muffins won’t rise.
- If you don’t want to use a glaze with these muffins, that’s okay – they’re delicious on their own. You can also serve them warm with some salted butter – so good!
- These muffins will stay fresh for 3-4 days when stored in an airtight container. Place a paper towel in the container to trap any moisture.
- To freeze: double wrap each cooled muffin with plastic wrap and store in a ziptop freezer bag for up to 2 months. Allow to defrost overnight on the counter or refrigerator.
- Nutritional information includes the optional glaze.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
